Dulce de Lechoza, Dulce de Papaya or Candied Papaya Syrup, however you prefer to call it, is a very typical Puerto Rican dessert.
When I used to belong to Mili’s cooking team at the Yoga Center, I needed to come up with different desserts for our menus all the times, because if not, Mili would resort to her trusted papaya dessert each and every time.
It got to a point that I kinda shunned dulce de papaya because I was so fed up with it… but now that Mili doesn’t make it so often, I miss it. I asked her for the recipe… because I wanted to learn how to make it.
I want to thank Jesiel, my long-time friend and author of Sweet Journey of Inspiration, for so graciously lending me the use of her photo of her dulce de papaya. Jesiel is a former advertising professional and currently is a pastry chef working as a food stylist in Paris, France. We met working together, and even though our professional paths have somewhat diverted, we always stay in touch and connected in more ways than you’ll ever think.
Jesiel’s recipe and Mili’s recipe were very similar indeed. The biggest difference is that Mili’s recipe she stopped using baking soda because we were informed it is not that good for you to cook with it. I will get more info on the WHY for you guys soon… promise.
In the meantime, enjoy the flavors of Puerto Rico…
Photo courtesy of Sweet Journey of Inspiration
CANDIED PAPAYA IN SYRUP
1 large green papaya, but that’s showing signs that it’ll start ripening soon 2 cinnamon sticks ½ tbs whole cloves 2 cups brown sugar 1 tbs vanilla powder Water
This candied papaya in syrup is best eaten cold and with a nice slice of cheddar cheese or queso del país.
I’ve found without question
that the best way to lead others to a more plant-based diet is by example –
to lead with your fork, not your mouth.
Bernie Wilke,
quoted in Joanne Stepaniak, The Vegan Sourcebook, 1998
Once in a while I come up with these clean-your –fridge recipes, especially when I am about to go on a trip. I have an obsession to leave the fridge as clean as possible from all the fresh ingredients that most likely will spoil by the time I return. This is how most of my stuffed peppers and stuffed mushrooms recipes come about…
So lately, I’ve been trying to eat less cheese… I go in phases trying to do this because I know that I can abuse cheese if I am not careful. And cooking rice for me is a way to come up with dishes that do not rely on cheese as a garnish or flavoring agent. Although this dish can very well be enhanced by some cheese too… 😉
The “millionaire” term was coined by Carmen at the Yoga Center because in her version, she needs to buy lots of ingredients to make a very luscious rice. But in my case, I work with what I have in my fridge and/or pantry of what’s left-over from other recipes.
This is more a method than a recipe per sé… I will show you what I have added to my most recent version of “millionaire rice” but feel free to create your very own combination the next time you feel the need to clean-out-your-fridge, for a trip or just before a big trip to the market…
MILLIONAIRE RICE
2 cups of cooked brown rice Broccoli, cut into small pieces Carrots, chopped finely Onions, diced Red or Yellow Bell Peppers, diced Mushrooms, diced Almonds , sliced almonds work best Olive Oil Salt and Pepper to taste
I do not include amounts of ingredients, because this is about what you have available in your fridge…
This rice is a great side dish or even makes a great filling for stuffed peppers or stuffed tomatoes.
I think there’s something odd
about eating another living anything.
Shania Twain
KarmaFree Cooking 